Brown Rice & Carrot Pilaf
|Onion||1 Large, finely chopped|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Long grain brown rice||1 Cup (16 tbs)|
|Vegetable stock||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
Melt butter in a 2-quart pan over medium-high heat.
Add onion and carrots and cook until onion is soft (about 5 minutes).
Stir in rice; continue to cook, stirring, until rice begins to brown slightly.
Add stock and salt; cover and simmer until rice is tender and liquid is absorbed (about 45 minutes).
Stir in parsley and sprouts, if used, just before serving.
Serving size: Complete recipe
Calories 1286 Calories from Fat 376
% Daily Value*
Total Fat 43 g66.3%
Saturated Fat 24.5 g122.5%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 2253.3 mg93.9%
Total Carbohydrates 204 g68.2%
Dietary Fiber 23.8 g95.1%
Sugars 30.7 g
Protein 27 g53.4%
Vitamin A 553.9% Vitamin C 132.4%
Calcium 22.3% Iron 37%
*Based on a 2000 Calorie diet